Pancah Daging

Pancah Daging

30 minutes 4 people 297 Kkal/people

MATERIALS:

300 g beef, cubed
Btr 12 quail eggs, boiled
2 eyes tamarind, brewed with hot water
250 ml thick coconut milk



Spices:
2 cm turmeric, roasted
2 tsp brown sugar

Complement:
Pickles and soy sauce to taste

HOW TO COOK
1. Cut meat into cubes. Saffron puree and brown sugar
2. Stick pieces of meat into 12 sticks. Set aside.
3. Cook ground spices, tamarind, coconut milk. Enter satai, and cook until flavors mingle.
4. Quail eggs at the end of the stick satai. Bake satai he smeared the remaining seasoning until fragrant. Remove and serve with a complement.